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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Spinach Salad With Orange-Chili Glazed Shrimp
Difficulty Level: Medium
Recipe Id: SPA1022

Spinach Salad With Orange-Chili Glazed Shrimp

  • 2 teaspoon sesame seeds
  • 1/4 cup orange juice
  • 1 tablespoon cider vinegar
  • 1 clove garlic minced
  • 1 teaspoon grated orange peel
  • 1 teaspoon olive oil
  • 1/2 teaspoon honey
  • 1/8 teaspoon crushed red pepper
  • 1 ripe large mango or medium papaya
  • 12 cup washed and torn fresh spinach leaves
  • 1/2 cup crumbled feta cheese

Orange Chili Glazed Shrimp

  • 1/2 cup orange juice
  • 4 cloves garlic minced
  • 1 teaspoon chili powder
  • 8 oz raw large shrimp peeled and deveined

  1. Heat small Nonstick skillet over medium heat.
  2. Add sesame seeds and cook, stirring often about 4 minutes or until golden.
  3. Pour into small bowl. Add orange juice, vinegar, garlic, orange peel, oil, honey and red pepper; stir to combine. Set aside.
  4. Peel mango or papaya. Cut away from pit ; cut into cubes or slices.
  5. Discard tough stems from spinach leaves.
  6. Place in large bowl and toss with dressing.
  7. Top with mango , cheese and shrimp.


  1. combine juice, garlic and chili powder in large Nonstick skillet. Bring to boil and boil 3 minutes until mixture just coats bottom of pan.
  2. Reduce heat to medium.
  3. Add shrimp; cook and stir 2 minutes or until shrimp are opaque and juice mixture coats shrimp.


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